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Ingredients

Summer squash (2-3 large, 4-6 small)

Small red potatoes (enough to equal squash)

Half of a large onion

Garlic seasoning salt

1-1/2 to 2 cups grated cheese (your choice)

1/2 cup milk

Olive oil

Preparation

Preheat oven to 400 degrees.
Slice the squash and potatoes wafer thin.
Finely chop the onion.
Coat a large casserole dish with olive oil.
Create layers in the casserole: potato sprinkled with garlic seasoning salt, squash, a sprinkling of chopped onions, cheese and repeat until you run out of ingredients. Drizzle the milk over the mixture to help keep it moist.
Bake at 400 for a half hour covered. Uncover and bake another 15 minutes.

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